Travels in Peru and India: While Superintending the Collection of Chinchona Plants and Seeds in South America, and Their Introduction into India.Markham, Clements R. (Clements Robert), Sir
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Travels in Peru and India: While Superintending the Collection of Chinchona Plants and Seeds in South America, and Their Introduction into India.
Markham, Clements R. (Clements Robert), Sir
Cinchona; India -- Description and travel; Peru -- Description and travel
It is estimated that an acre of jungle on the Neilgherries may be
cleared for 200 Rs., including all expenses. The coffee-seedlings, from
the nursery, may be planted out in seven months, and they will yield a
first crop in three years. Coffee-seeds are 5 Rs. a bushel, and that
quantity will rear 10,000 plants, covering 10 acres. One acre ought to
yield one ton, when well cultivated, selling at Calicut, uncleaned,
for 4 annas the pound. In three years the estate ought to pay 10 per
cent. on the capital expended, if well conducted; the next year the
gross profit should increase to 60 per cent., and afterwards to 100
per cent. A good dwelling-house will cost 4000 Rs.; the pulping-house,
machinery, and godowns, 4000 Rs. more. Carpenters get 20 Rs. a month,
bricklayers 15 Rs., with 2 annas a day batta for coming out of the
town, and common labourers 4-1/2 Rs.
The Neilgherry planters have great advantages in the way of means of
conveyance from their estates to Calicut and Beypoor, their ports of
shipment. The coffee is carried down the Coonoor ghaut on pack-bullocks
to Matepoliem, and thence in carts along a good road, by Palghatchery,
to the sea-coast. Generally the coffee from the Neilgherry estates
is bought by Mr. Perry and Mr. Andrews at Calicut, in rather a dirty
state. They have garbling-machines for clearing away all remaining dry
pulp, and removing the outer coat from the seeds; and they make their
profit by shipping the coffee and selling it in a clean state fit for
European use. Neilgherry coffee has an excellent name in the London
market.
Public-domain text, read in full here on John Shaqi.
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